Sous Chef

Job Description

Job Description:\n\nHotel Genevieve | Bar Genevieve We’re more than just a team – we’re a community dedicated to making a difference every day. At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team. Apply today and build a career that inspires you! The F&B Supervisor safely and efficiently provides excellent customer service with a smile! We want our guests to feel good about their dining experience so that they will tell others and become loyal customers. We expect and encourage you to go out of your way to talk to guests and find out what their needs are before they have to ask you. Join a Team that Puts Your Well-Being First! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction. Here’s how we show our commitment:Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations! We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today! Rate of Pay: $25-$27/hr Overview: The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and always maintaining and adhering to the health and food safety program per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position must maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods. This position is also responsible for ensuring that health and safety standards are always maintained per state and federal regulations. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture. This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. The employee must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, the employee must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through. Additional Information: To apply for this position, you must be legally authorized to work in the United States. Upon hire you must complete the I-9 form no later than your first day of employment. We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction. We also expect our employees to champion, embrace and live the company values: Fun, Accountability, Concern for Others, Continuous Improvement, and Trust. Our values are at the center of everything we do. We use them as guides to make decisions and chart our course daily. Essential Functions of the Job:Regular attendance and reporting to work on time, ready to begin your shift is an essential function of employment (being tardy places an unfair burden on the team)Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs Communicating effectively, both verbally and in writing (i.e. use appropriate language, display proper tone, attitude and body language when communicating)Ability to understand and follow instructions as directed by supervisor/managerWorking Safely is a condition of employment. All employees must follow the safety policies Performing the job duties as described. (Reasonable accommodations will be considered in accommodating eligible employees. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources) Expectations of all Employees:Be polite, courteous and helpful to all guests and coworkers, displaying a positive “can do” attitude while maintaining a high level of professionalism consistent with the company valuesAcknowledge our guests with a smile and friendly “hello.” Promptly attend to guest needsComply with all hotel policies and procedures, i.e. Employee Handbook, Conduct Policy, Safety Policy, etc.Comply with guest privacy standardsReport to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor. (Fraud, Dishonesty and False Statements regarding an injury will result in disciplinary action up to and including termination)Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General ManagerArrive to work on time (follow call-out policy), and in appropriate work attire, (uniform, foot wear and name tag) neat in appearanceComplete work in a timely manner and meet productivity standards/expectationsKeep work area clean, neat, and well organizedDemonstrate a team behavior and attitude of working together effectively to accomplish tasks (even if outside specific job duties) Seek approval from management prior to working overtime (i.e. punching in early or staying beyond scheduled shift)Perform additional duties as assigned Job Duties and Responsibilities:Assist Executive Chef and assumes chef’s responsibilities in their absenceOversee production and operations in the kitchen which includes the planning and directing of all food preparationCommunicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contractsPrepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goalsFollow and ensure accuracy of all recipes and standard operating procedures to provide consistency and uniformityPrepare food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standardsPrepare meals in accordance with established portion and quality control standardsKnow content in all training manuals and update when necessaryAssist Chef in creation of specials and other specialty menus; assist in the development of restaurant and banquet menus and recipesMonitor material consumption and orders required food and equipment on a daily basis to satisfy the daily production planManage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assuranceSupervise the Food Department Safety program to ensure complianceExecute and supervise food production and food safetyLimit access to kitchen by non-department employeesParticipate in all month end responsibilities including inventoryExecute and supervise daily and weekly cleaning checklistAssist in training, supervision, and the development of kitchen staff Safety ResponsibilitiesPrior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties. Provide ongoing safety training as needed or required. For example:If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife useIf responsible for hotel van drivers, ensure they have complete the proper safe van driving training.If responsible for Maintenance or Housekeeping staff, ensure they are familiar with OSHA workplace safety standards as they pertain to the hotel, safe lifting, use of ladders, use of chemicalsPromote the company Safety Policies and Procedures; participate in Safety Committee meetings; take appropriate action to remedy safety concerns Manager Responsibilities & Expectations: Support the hotel in achieving high performance levels in service and profitability.Hold self and others accountable for achieving resultsSupport a culture that promotes high employee morale and performanceProvide strong leadership, motivate staff to reflect a high level of enthusiasm and guest satisfactionRespond to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve) Effectively coach, motivate, lead and resolve employee concerns by timely communicating on-going positive and constructive feedbackEnsure that payroll standards are being metReview daily Time & Attendance punches in payroll and maintain Attendance Spreadsheet (log), accurately reflecting reasons for occurrencesKeep timely & accurate documentation via performance log, attendance record, and corrective action form. (Must partner with GM/HR on all terminations)Train team how to punch in, out and transfer departments (holds employees accountable)Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payrollVerify compliance with PTO and Holiday pay policyInterview, select, train, and orient employees per OHM’s process and proceduresManagers set and adjust the rates of pay and status for direct reports (i.e. Full Time, Part Time, etc.)Review and maintain timely and accurate “status” of employees for benefit plans, i.e. Full Time, Part Time and TerminationsAggressively manage workers’ compensation claims (partners with GM/HR as needed)Provide ongoing, timely, performance feedbackUse meetings, memos or bulletins to keep staff informed of hotel events, policies, etc.Attend and participate in Department Manager meetings to foster open lines of communicationParticipate in the annual budgeting process and effectively manage department expenses in line with the budgetAssume managerial responsibilities for the hotel in the absence of the GM (familiar with emergency procedures)Orient new employees per OHM’s process & procedures Skills Required Core Skills:Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation)Customer Service – deliver hospitable service that is attentive, friendly, efficient and courteous; demonstrate patience, tact and diplomacyPeople Skills – ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respectCommunication Skills – ability to effectively listen & communicate professionally, both verbally and in writingProblem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practicesJudgment & Discretion – appropriately handle confidential and sensitive informationOrganizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervisionAptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needsComposure – ability to maintain composure and work under pressure, managing stress to meet business demands (Calmly handle all customer and employee interactions & issues)Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasksComputer skills/ Technical Aptitude – proficiency in computer technology, i.e. e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiencyTraining – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely Technical Skills:Must have strong Culinary/cooking skills - skilled in different styles of cookingFood cost analysis, i.e., knowledge of food ordering, inventories, labor controlThorough knowledge and understanding of kitchen equipment use and operationKnife skills, grill, broiler, sauté and Expediter skills; garde manger experienceFinancial understanding in food costs and minimizing waste in the kitchen Experience / Education: Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred Performance Measurement: 90 Day probationary review, on-going feedback from supervisor, attendance, productivity, feedback from others, employee turnover, accidents/ incidents (Work Safety History). Physical Demands: Work is performed in a hotel environment; this position is physically demanding as it requires extended periods of walking, standing, bending, and lifting up to 50 pounds. Moderate levels of computer keying using both hands, and viewing material on a computer screen. Requires flexible working hours including nights and weekends; Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonabl